The very best native-breed British cured meats and salamis

3 cheeses and 3 sliced cured meats perfect for a platter

Hand crafted on Norton Barton farm

Made in Dorset using silverside of grass-fed Aberdeen Angus

Cured with pepper, fennel, juniper and mace

Great with fresh figs or melon

Cured with salt and air-dried for 6 months

Cured, air dried and smoked mutton leg

Perfect for those who like a bit of spice

Hand finished on Kiplingcotes Farm, Yorkshire

With La Vera smoked pimentón

A fridge staple with well-balanced herbs and spices

A real gem, made on Trealy farm in Monmouthshire